Pre-heat oven to 180C/350F/Gas mark 4. Spray an 18cms/7" savarin mould or bundt tin with some cake release spray or grease with butter. Step 2. Cut the cherries for the cake into quarters, rinse them well in warm water and then dry thoroughly before sprinkling some flour over them, toss in the flour to coat them all..
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Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and grease line a springform tin with baking paper. Whisk the sugar and margarine until thick and creamy. One at a time, add the eggs, whisking in between each one. Add some flour if it begins to curdle. Fold in the flour and then mix in the coconut and milk.. Instructions Preheat the oven to 180C/160fan/350F/Gas mark 4. Stir in the coconut and then fold in the cherries. contact this location, Window Classics-Pembroke Park Sprinkle the top of the cherry cake with the coconut (3). Soak the cake: During the last 5 minutes of the baking time, heat the butter and the cream in a small saucepan. Coconut.
